Category: Dinner Recipes

Let’s be real, I 100% pre-judged this bowl and thought I was NOT going to like it because it had cabbage in it, and it was warm. 😉

First bite, Steve and I looked at each other, second bite, we looked at each other again. The telltale sign we LOVE something! He did his funny head bob, and I shook my fork over the bowl – our signs to each other that we are digging the meal. ❤

So, I am gonna stop rambling and share this meal that we will now be enjoying EVERY week! From the amazing blog Autoimmunewellness.com!

Instructions

1. Heat 1 tablespoon fat in a large 12-inch stainless steel skillet over medium heat.
2. Sautee onion until browned, 3 to 4 minutes. Add cabbage and garlic and sautee for 3 to 4 minutes until cabbage is browned and crisp tender. Add apples, Brussels and ½ tsp salt and sautee for 4 to 5 minutes until the apples are soft.
3. Meanwhile, whisk balsamic, broth, mustard and maple together. Pour into pan and toss to coat, scraping up any browned bits. Reduce heat to medium low and cover the pan with a lid for 2 minutes until vegetables are tender to your preference. Transfer to a large glass dish.
4. Heat remaining tablespoon fat in skillet over medium heat. Add chicken breast with oregano, onion powder and remaining ½ tsp salt. Cook for 3 to 5 minutes until browned and cooked through. Serve on top of the veggies with a drizzle of balsamic on top!

We can’t WAIT to hear what you all think, we hope it’s love at first BITE! 😉 ❤

I have an issue with food. If I’m sad, angry, nervous, or even happy – I use it as an excuse to binge and overeat. The world has felt very out of control lately, and with the recent events on Sunday, my emotions have been all over the place. I decided that while there isn’t much I can do to help most of the people affected by these tragedies, I can share my love of food with you all.

❤

So, I am taking my old, bad habits, and turning them into something soothing and comforting for all of you. This amazing soup will satisfy even the pickiest of eater, and will warm your heart, even if just a little bit.

This past weekend, I did a little experimenting and combined 2 recipes for a Paleo/AIP “potato” leek soup. They both sounded really good, so I came up with my own recipe, I told you all I was turning into Martha!!!!! 😉

This soup combines Japanese White Sweet Potatoes, Celeriac Root, Onions, and Leeks to make the perfect, creamiest, yummiest soup EVER!!!!!!

(Celeriac Root)

This is me, sending a little bit of LOVE, to all of you. In the form a piping hot bowl of goodness.

❤

Paleo/AIP “Potato” Leek Soup

{INGREDIENTS}

1 TBS cooking fat, I used bacon fat, but can use coconut oil, avocado oil or ghee (Omit Ghee for AIP)

{DIRECTIONS}

Over medium heat, melt cooking fat. Add in onion and leeks. Season with 1/2 tsp of sea salt.

Sautee for 10 minutes, till soft.

Add in sweet pots and celeriac root. Stir to combine, then cover with 3-4 cups of broth, nutritional yeast, remaining sea salt and ACV. Bring to a boil, then cook on medium-low heat for 15-20 minutes till vegetables are soft when pierced with a knife.

Transfer to a high speed blender or food processor, and blend till smooth and creamy!

Add back to pot, and stir in coconut milk.

Taste, and add sea salt and pepper to taste. Let simmer on low until ready to eat!

Cook bacon according to directions.

Sautee green parts of the leeks, with 1/2 tsp cooking fat, over medium heat till brown and crispy, but not burnt!

Crumble bacon and leeks on top of soup.

From my very fragile heart to all of you, I hope you enjoy!!

xoxo

LIZ

*For those of you using Portion Fix, here are some “approximate” measurements for you….

Sorry I’ve been a little MIA friends, this AIP thing is no joke, and neither is the testing that I have been doing. (I’ll spare you the disgusting details, but it’s sucked the life out of me, so I’ve been doing what I do best… RESTING! 😉 )

I’ve also been cooking, cause let’s be real, I LOVE it, and you kind of have to when on an elimination diet. I’ve made SO many yummy recipes, and I promise to share them ALL with you guys, and I’ll leave out the ones that were just SO SO!

Let’s talk nachos, because who doesn’t LOVE them?! Corn will most likely be something I never reintroduce onto my diet, and I kind of don’t want you guys eating it either. It is the most genetically modified food, next to soy, and can cause ALL sorts of digestion issues for so may people. So, these bad boys are with Plantain Chips, which I HIGHLY recommend!!!!!

Spice Rubbed Carnitas Nachos

(I made these for a family dinner, so ballsy of me never having made them before, and EVERYONE was raving about the flavor!!)

Remember friends, the food you eat will either help you fight disease or feed it, and we ain’t got time for no disease over here, do you?! ❤

AIP PALEO BURGERS w CARAMELIZED ONIONS & SWEET POT FRIES

{INGREDIENTS}

serves 4

BURGERS

1-1.25 pounds of grass fed ground beef

3 TBS coconut Aminos (If you are Paleo or not AIP cut aminos down to 1 TBS and add an egg)

1 TBS coconut flour

1 tsp onion powder

1/2 tsp garlic powder

1/2 tsp sea salt

{DIRECTIONS}

Combine all ingredients in a large bowl, form into 4 round patties. Grill (indoors or out) to your desired doneness. Serve on top of your crispy sweet pot fries, then top with onions, avocado, and any other desired toppings. Drizzle UMAMI sauce all over burger and fries! (If you are not AIP, try topping with grass fed shredded cheese and a slice of tomato!)

CARAMELIZED ONIONS

{INGREDIENTS}

1/2 to 1 sweet onion

Avocado or coconut oil

Water as needed

{DIRECTIONS}

Cut ends off onion, then lay on flat side. Cut down the middle. Peel off skin. Place flat side down and slice through the “rainbow” very thinly.

Heat 1-2 tsps of oil in a saute pan over medium heat. Add onions. Stir to coat, reduce heat to medium-low. Continue cooking, and occasionally stirring, to be sure they don’t burn. 10 minutes in add a pinch of salt and a TBS of water. Continue cooking for 30-60 minutes, till onions are soft and caramel-y!

SWEET POT FRIES

{INGREDIENTS}

2 medium to large sweet pots, rinsed and peeled

Avocado or coconut oil

{DIRECTIONS}

Cut sweet pots in half, down the thickest part of the potato, then cut in half again, long wise. Slice quarters into thin, fry like shapes! 🙂

Toss in a bowl with a TBS of oil, then spread on large cookie sheet. Sprinkle with sea salt Bake on 350 degrees for 30-45 minutes. (They can sometimes burn easily, so just keep an eye on them!)

VEGAN UMAMI (From True Food)

{INGREDIENTS}

1/4 cup Apple Cider Vinegar (I like BRAGGS)

1 Cup Nutritional Yeast Flakes

3/8 Cup coconut aminos

1 Cup Olive Oil (Can use EVOO)

6 cloves of garlic (This is CRAZY garlicy, so I used 1/2 tsp garlic powder to take it down a notch. Experiment and see what you like best.)

{DIRECTIONS}

Add everything to a food processor or high speed blender. Then, with motor running, add oil into the mixture, while mixing, in a thin stream. Amazing on Salads, grilled meat, and veggies. Store in a an airtight container in the pantry.

We LOVED this meal, I did not feel deprived, and felt really proud about fueling my body with food! If you have questions let me know below or shoot me a message!

I made the YUMMIEST {Maple Roasted Carrots} a few nights ago, and for those of you who are friends with me on FB, I teased a video of them!!

So here I am, sharing all this goodness with you all, I told you I loved you!! 😉

This recipe is a take on one I found from the AMAZING Julie, over at PaleOMG .

Her recipe called for a bit too much mustard for my liking, I don’t even like saying that word, so this is my take on her recipe.

It is very simple with 6 ingredients, and I promise you will LOVE this, even if you hate mustard as much as I do, which is highly unlikely!! 😉

Apparently I am a Whole Foods SNOB, no need to shop there if you don’t want to, but I do encourage you all to use organic whenever and wherever possible! ( You are what you eat! ❤ )

Line a sheet with tinfoil, you will thank me later, and preheat that oven to 350 degrees. Line sheet with those pretty carrots, I like the ones with the greens still on top. Mix together your sauce ingredients, and drizzle over the top.

Bake at 350 for 30-45 minutes, until a little wilted and fork tender. Place on a nice dish, to impress your family, and pour remaining sauce onto carrots. Serve immediately and try not to eat them all in one sitting.

❤

Ingredients

* 1 pound of carrots, green tops on, chop off with scissors, washed but not peeled

*1/4 cup pure Maple Syrup

*1 TBS Dijon Mustard

*1 TBS avocado or coconut oil, if using CO, melt first

*1/2 tsp dried thyme or rosemary

*1 tsp sea salt

Recipe

Preheat oven to 350 degrees & line a baking sheet with tin foil

Line with the carrots

Mix together all other ingredients

Drizzle mixture on top of carrots

Bake for 30-45 minutes until slightly wilted, and fork tender

Serve immediately

I can’t wait to hear what you all think, and let me know if you have questions in the comments section below!

When I cleaned up my diet, went gluten free, and mostly Paleo, I was really craving those dishes…. And thank goodness for Danielle Walker from Against All Grain. I may be pretty good in the kitchen, but I am not to the point of being able to create my own dishes, and let’s be real, she’s a freaking genius! ❤

Here is my take on her Ginger Chicken & Broccoli from her 2nd book {Meals Made Simple}

ingredients

*3 TBS ghee or unrefined coconut oil, divided

*6 cloves of garlic; 3 minced, 3 peeled

*1 1/2 TBS peeled, grated fresh ginger (Ginger can be bought and stored int he freezer in a plastic bag for future uses!)

*1 Cup Coconut Aminos (These are the coconut version of Soy Sauce, no soy in this house, EVER, and this stuff is AMAZING!!)

*1/4 tsp sea salt

2 large egg yolks

directions

Heat 2 tablespoons oil or ghee in a deep skillet for medium-high heat.

Add in the garlic & ginger, stir for 30 seconds.

Add in the chopped broccoli. continue cooking and stirring for about 5 minutes, until the broccoli is a bright green color. Season with 1/4 tsp sea salt.

Transfer veggies and garlic to a plate and return skillet to heat, and in remaining 1 TBS of oil or ghee.

Add in cubed chicken and cook. Stir frequently, for 8-10 minutes, until chicken is browned and cooked through.

Using a slotted spoon, transfer chicken to the plate with the broccoli. Return pan to the burner.

If there is less than 1/4 cup of liquid in the pan, add in water or chicken broth to make about 1/4 of a cup.

Pour in coconut aminos and bring to a light simmer.

Beat both egg yolks in separate bowl. Temper yolks by SLOWLY spooning 1/2 cup of the hot coconut aminos into eggs while whisking constantly. (I find that adding in one tablespoon at a time, while whisking, works best to make sure you don’t scramble your eggs!)

Once you have about 1/2 a cup of hot mixture whisked into eggs, pour that back into pan. Stir constantly for 3 minutes to thicken sauce.

Add back in the chicken and veggies, stir to coat. Cook for an additional 7-10 minutes to thoroughly cook the broccoli and chicken.